PANETTONE TIRAMISU
RECIPE TYPE
Desserts and Baked Goods
SERVES
SERVES 12
Prep Time: 15 min
Chill Time: 12 hr
Ingredients
1 Longo’s Panettone (800g)
4 Longo’s Enriched Coop Large Eggs
1/2 cup granulated sugar
1 tub (475g) mascarpone cheese, softened
1 tsp vanilla
1 1/2 cups espresso or strong brewed coffee, cold
3 tbsp rum or coffee liqueur (optional)
1 oz semi-sweet chocolate, grated
Directions
Slice panettone in half lengthwise, then place cut-side down and slice into 1-inch-thick half-moon shape slices. Place slices, overlapping slightly, on large baking sheet.
Toast in preheated 350°F oven for 10 minutes, turning once halfway through, until golden. Set aside to cool.
Meanwhile, separate eggs by placing egg whites in one bowl and egg yolks in another large bowl. Beat egg whites until stiff peaks form; set aside.
Add sugar to egg yolks and beat for about 2 minutes or until pale and thickened. Add mascarpone cheese and vanilla; beat until just combined. Fold in egg whites until combined well.
Combine coffee and rum, if using, in shallow dish. Quickly dip both sides of half the panettone slices into coffee mixture to cover bottom of 13 x 9-inch baking dish, trimming to fit as necessary. Spread with half of the mascarpone mixture. Dip remaining panettone slices into coffee mixture and place on top. Drizzle any remaining coffee mixture overtop of panettone. Spread with remaining mascarpone mixture. Sprinkle top with grated chocolate and refrigerate for at least 12 hours or up to 2 days.
A Dash of Advice
